Use and appropriateness in cheese choice, and an evaluation of attributes influencing appropriateness

In recent years the variety of cheeses available on the UK market has increased dramatically, the range available widening to meet consumer demand. However, the relationships between intended use and appropriateness of cheeses and other factors determining choice have received little attention. Using the repertory grid method, appropriateness of a range of cheeses was examined. This methodology also facilitated study of attributes, related to intended use, providing insights into characteristics influencing perceptions of appropriateness. Eight significant Use Factors discriminated between cheeses in terms of appropriateness for different uses, with textural and melting properties being major determinants of appropriateness. A range of Cheddar cheeses, the most popular UK variety, also differed in appropriateness.     

Perception of mealiness in apples: a comparison of consumers and trained assessors

  The Repertory Grid method was used to aid consumers in developing a vocabulary to describe the sensory characteristics perceived from samples of three varieties of apples (Cox, Jonagold and Boskoop) from three different harvest dates each (early, middle, and late harvest). The aims of this work were to study whether consumers perceived different degrees of mealiness and to compare the perceptual spaces of samples obtained from consumer data and from conventional profiling with a trained panel, using Generalized Procrustes analysis. The relative positions of samples were similar for the consumers and the trained assessors' consensus spaces but the latter resulted in a better separation of samples. Boskoop samples were perceived as more acid, astringent, crispy and hard while the Cox variety was described as sweeter and more floury. Jonagold samples were perceived as juicier and occupied an intermediate position, with the mealy Jonagold sample closer to the Cox samples. The agreement between sample spaces showed that both panels perceived the major differences between samples in a similar way but the trained panel was able to differentiate further, mainly between the texture characteristics. Received: 8 January 1998 / Revised version: 18 March 1998     

烟台市消费者对葡萄酒的满意度及影响因素分析

为了促进葡萄酒产业健康发展，该文基于烟台市消费者的调研数据，运用SPSS 26.0软件，采用描述性统计和有序Logistic回归分析等方法，分析消费者对葡萄酒的满意度及影响因素。结果表明，烟台市消费者对葡萄酒的满意度处于基本满意水平；女性消费者的满意度较高，消费者在商超购买葡萄酒的满意度较高，消费者选择木盒和纸盒包装的满意度较高；性别、购买渠道、饮用场景、感官评价、品牌形象、感知质量、包装是影响消费者满意度的7个重要因素，其中感官评价对消费者满意度的影响最为显著（P＜0.01）。建议葡萄酒协会推进标准化体系建设，葡萄酒生产企业加强品牌建设并制定有效的营销方案，政府部门加大市场监管力度并重视葡萄酒文化推广。     

Mealiness Detection in Agricultural Crops: Destructive and Nondestructive Tests: A Review

Mealiness is known as an important internal quality attribute of fruits/vegetables, which has significant influence on consumer purchasing decisions. Mealiness has been a topic of research interest over the past several decades. A number of destructive and nondestructive techniques are introduced for mealiness detection. Nondestructive methods are more interesting because they are rapid, noninvasive, and suitable for real‐time purposes. In this review, the concept of mealiness is presented for potato, apple, and peach, followed by an in‐depth discussion about applications of destructive and nondestructive techniques developed for mealiness detection. The results suggest the potential of electromagnetic‐based techniques for nondestructive mealiness evaluation. Further investigations are in progress to find more appropriate nondestructive techniques as well as cost and performance.